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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":496,"pronunciation":522,"substitutions":523,"slug":536,"title":537,"shortTitle":538,"nativeName":538,"countrySlug":539,"baseServings":432,"prepMinutes":540,"cookMinutes":541,"difficulty":542,"course":543,"diet":545,"mainIngredients":546,"images":547,"keywords":557,"publishedAt":563,"updatedAt":563,"authorSlug":564,"summary":565,"localeSlug":536,"alternates":566},[394,397,400,403,406],{"answer":395,"question":396},"The onions are the thickener and the main flavour, not a supporting aromatic. Cooked for two hours they break down completely, giving the stew its body and its sweetness without any flour or cream. A one-to-one weight ratio with the beef looks excessive when raw but reduces to roughly a quarter of its volume, so cutting back leaves you with a thin, ordinary beef stew.","Why does hachee use so many onions?",{"answer":398,"question":399},"Yes. Stir in a teaspoon of brown sugar, appelstroop or apple butter and let it cook for another five minutes, then taste again. A knob of butter also rounds sharp acidity. Vinegar mellows with time, so a stew that tastes aggressive straight off the stove often settles by the next day.","My hachee tastes too sour — can I fix it?",{"answer":401,"question":402},"A collagen-rich braising cut: chuck, shin, brisket point or blade. These need long cooking but turn tender and give the sauce its body. Avoid lean cuts such as topside, silverside or steak trimmings, which stay dry and chewy no matter how long they simmer. Cut whatever you use into small 2–3 cm cubes.","What cut of beef should I use?",{"answer":404,"question":405},"Hachee has roughly equal onion and meat, cooked until the onions melt into a thick sauce while the beef stays in distinct cubes. Draadjesvlees is mostly meat, cooked much longer, until it shreds into threads in a thinner, glossier sauce. They share the bay-clove-vinegar seasoning, which is why they are often confused, but they behave differently on the plate.","How is hachee different from draadjesvlees?",{"answer":407,"question":408},"It is one of the best make-ahead stews there is. Cook it fully a day or two before, cool and refrigerate, then reheat gently on the hob for 20 minutes. Add the final splash of vinegar and check the seasoning after reheating. The red cabbage that traditionally goes with it also improves overnight, so both parts of the meal can be done in advance.","Can I make hachee in advance for a dinner?",[410,411,412,413,414,415],"Weigh the onions. It sounds like too many; it is not. Under-onioned hachee is just beef stew, and the onions cook down to a fraction of their raw volume.","Slice the onions rather than dicing them — long strands melt into the sauce, while dice tend to survive as recognisable cubes.","Take the onions past golden to properly brown at the edges. This is the single biggest flavour decision in the dish and it takes a full 15 minutes.","Cut the beef into small cubes, around 2–3 cm. Hachee is meant to be eaten with a spoon alongside potatoes, not carved.","Taste for acid at the end, not the beginning. Long cooking mellows vinegar dramatically, so the final splash is what you actually taste.","If the sauce needs thickening, mash a few of the soft onions against the side of the pot rather than adding flour.","🧅","Hachee is a stew where the onion is the co-star, not the background. Equal weights of onion and stewing beef go into the pot with bay, whole cloves and a decent splash of vinegar, and after two hours the onions have collapsed entirely into a thick, dark, faintly sweet-sour sauce with tender cubes of beef suspended in it. There is no wine, no cream and no tomato — the flavour is built from browned onion, spice and acid. It is eaten with boiled potatoes and braised red cabbage, in that specific combination, in Dutch homes throughout the winter, and it is one of the few old Dutch dishes that also works perfectly well as a way to use up yesterday's roast.","The name comes from the French hacher, to chop, and hachee began as a thrift dish: leftover cooked meat chopped fine and stewed with onions until it became something new. That origin still shows in the traditional method, where the meat is cut small rather than left in large chunks, and in the fact that plenty of Dutch families make hachee specifically from Sunday's leftover beef rather than from raw meat. The version with raw stewing beef, cooked long enough to become tender in its own right, is now more common and is what most recipes give.\n\nThe seasoning is the signature. Bay and clove appear together in a way that would look odd in French or Italian cooking but is completely standard in Dutch pots, and the vinegar at the end is not optional — hachee without it is a flat brown stew. Some cooks use appelstroop or a slice of ontbijtkoek, the spiced Dutch breakfast cake, to thicken and round the sauce, which is the same trick used in Limburg zuurvlees and Flemish stoofvlees. All three are relatives, and the boundaries between them are argued over rather than defined.\n\nWhat has not changed in a century is what goes on the plate beside it. Hachee, boiled potatoes and rodekool met appeltjes — red cabbage braised with apple, sugar and vinegar — is one of the fixed trios of Dutch cooking, the sort of combination that appears on hospital menus and in canteen rotations without anyone questioning it. The cabbage matters more than it sounds: its sweetness and acidity mirror the stew's, and the plate loses its balance without something sharp next to all that soft onion.","Hachee keeps 4 days refrigerated and genuinely tastes better on day two, once the vinegar has settled into the onions. Reheat covered over low heat, adding a splash of water if the sauce has tightened. It freezes for 3 months without any loss of texture, since there is no dairy or flour to split. Add the finishing splash of vinegar after reheating rather than before freezing, so the brightness is not lost.",[421,422,423,424],"Uses a genuine one-to-one onion-to-beef ratio, which is what separates hachee from any other brown stew.","Browns the onions properly first, so the sauce is dark and sweet rather than pale and raw-tasting.","Times the vinegar in two stages — early for depth, a final splash for lift — instead of dumping it all in at once.","Gives a leftover-meat version too, which is how the dish was originally made and still is in many households.",[426,427,428],"Heavy lidded casserole or Dutch oven","Sharp knife","Wooden spoon",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"protein":434,"calories":435,"estimated":8},28,23,4,12,42,520,[437],"Boiled potatoes and braised red cabbage with apple — the fixed Dutch trio. Pickled gherkins on the side.",[439,442,445],{"name":440,"description":441},"Hachee van kliekjes","The leftovers version: chopped cooked roast, added to a finished onion sauce for the last twenty minutes. Faster, and closer to the dish's origins.",{"name":443,"description":444},"Hachee with juniper","Four or five crushed juniper berries added with the bay give a resinous, gin-like note — a nod to jenever, the Dutch spirit distilled with the same berry.",{"name":446,"description":447},"Mushroom hachee","A vegetarian take built on 600 g of mixed mushrooms browned hard in butter, using vegetable stock and a little soy sauce for depth in place of the beef.",[449,455,458,461,466,471,474,478,481,486,489,492],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},700,"beef-chuck","beef chuck or shin, in 2–3 cm cubes","g","For the stew",{"qty":450,"ref":456,"name":457,"unit":453,"group":454},"onion","onions, halved and sliced",{"qty":459,"ref":460,"name":460,"unit":453,"group":454},50,"butter",{"qty":462,"ref":463,"name":464,"unit":465,"group":454},1,"flour","plain flour","tbsp",{"qty":467,"ref":468,"name":469,"unit":470,"group":454},3,"bay-leaf","bay leaves","piece",{"qty":432,"ref":472,"name":473,"unit":470,"group":454},"cloves","whole cloves",{"qty":475,"ref":476,"name":477,"unit":470,"group":454},8,"black-pepper","black peppercorns",{"qty":467,"ref":479,"name":480,"unit":465,"group":454},"vinegar","red wine vinegar, divided",{"qty":482,"ref":483,"name":484,"unit":485,"group":454},400,"stock","beef stock, hot","ml",{"qty":462,"name":487,"note":488,"unit":465,"group":454},"appelstroop, or a thick slice of ontbijtkoek","or 1 tbsp dark brown sugar",{"qty":462,"name":490,"unit":491,"group":454},"Dutch or Dijon mustard","tsp",{"qty":493,"name":494,"unit":495,"group":454},null,"salt and black pepper","to taste",[497,500,505,508,512,516,519],{"text":498,"title":499},"Dry the beef cubes thoroughly and season with salt. Melt half the butter in a heavy casserole over medium-high heat and brown the meat in two batches until each cube is well coloured, about 5 minutes a batch. Set aside.","Brown the beef",{"tip":501,"text":502,"title":503,"timerSeconds":504},"The onions will first release water and look soupy. Keep going past that stage — the browning only starts once the liquid has cooked off.","Add the remaining butter and all the sliced onion to the pot with a pinch of salt. Cook over medium heat for 15 minutes, stirring often, until the volume has collapsed by two-thirds and the strands are deep gold with brown edges and smell sweet rather than sharp.","Brown the onions properly",900,{"text":506,"title":507},"Sprinkle the flour over the onions and stir for a full minute until it smells toasted, not raw. Add the bay, cloves, peppercorns and 2 tablespoons of the vinegar, scraping the base of the pot as the vinegar steams and lifts the brown crust.","Add flour and spices",{"text":509,"title":510,"timerSeconds":511},"Return the beef with its juices, pour in the hot stock and stir in the appelstroop and mustard. Bring to a bare simmer, cover with the lid ajar and cook on the lowest heat for 2 hours, stirring every 30 minutes.","Simmer long and low",7200,{"tip":513,"text":514,"title":515},"If the sauce is looser than you want, mash a spoonful of the soft onions against the side of the pot and stir it back in.","The stew is ready when the onions have disappeared into a thick brown sauce and a cube of beef gives way completely under gentle pressure from a spoon. If the meat is still firm, simmer another 20–30 minutes and check again.","Check the texture",{"text":517,"title":518},"Remove the bay leaves and cloves. Stir in the last tablespoon of vinegar off the heat, then taste and adjust with salt, pepper and a little more sugar or vinegar until savoury, sweet and sour sit in balance.","Finish with acid",{"text":520,"title":521},"Rest the pot off the heat for 10 minutes so the sauce settles and thickens slightly, then serve with boiled potatoes and braised red cabbage, spooning the sauce over the potatoes.","Serve","hah-SHAY",[524,528,532],{"note":525,"swap":526,"original":527},"Cider vinegar is slightly softer and works well with the clove. Beer pushes the stew towards its Flemish cousin, which is a legitimate direction.","Apple cider vinegar, or half vinegar and half dark beer","Red wine vinegar",{"note":529,"swap":530,"original":531},"Both are there to round off the vinegar and add body. Gingerbread also brings clove and cinnamon, so if you use sugar instead, add an extra pinch of ground clove.","1 tbsp dark brown sugar, or a tablespoon of apple butter","Ontbijtkoek or appelstroop",{"note":533,"swap":534,"original":535},"The original method. Cook the onions and sauce for an hour first, then add the cooked meat for the last 20 minutes only — longer and it turns dry and stringy.","600 g leftover roast beef or braised meat, cut small","Raw stewing beef","hachee","Hachee (Dutch Onion and Beef Stew with Vinegar)","Hachee","netherlands",25,140,"medium",[544],"main",[],[456,451,479,468],[548,551,553,555],{"alt":549,"src":550},"Bowl of dark Dutch onion and beef stew beside boiled potatoes and braised red cabbage","\u002Fimages\u002Frecipes\u002Fhachee\u002Fhero.jpg",{"alt":549,"src":552},"\u002Fimages\u002Frecipes\u002Fhachee\u002Fhero-16x9.jpg",{"alt":549,"src":554},"\u002Fimages\u002Frecipes\u002Fhachee\u002Fhero-4x3.jpg",{"alt":549,"src":556},"\u002Fimages\u002Frecipes\u002Fhachee\u002Fhero-1x1.jpg",[536,558,559,560,479,561,562],"dutch stew","onion stew","beef","winter","red cabbage","2026-08-19","dishroute-kitchen","A Dutch stew with as much onion as beef, cooked down with bay, clove and vinegar until the onions melt into a thick brown sauce around soft cubes of meat.",{"en":567},"\u002Frecipe\u002Fhachee",{"items":569,"total":843,"page":462,"limit":844,"hasMore":845},[570,601,627,659,669,702,730,758,789,814],{"slug":571,"title":572,"shortTitle":573,"nativeName":573,"countrySlug":539,"baseServings":432,"prepMinutes":574,"cookMinutes":575,"restMinutes":576,"difficulty":577,"course":578,"diet":581,"mainIngredients":582,"images":584,"keywords":594,"publishedAt":563,"updatedAt":563,"authorSlug":564},"bitterballen","Bitterballen (Crisp Dutch Beef Ragout Balls)","Bitterballen",45,180,480,"hard",[579,580],"snack","appetizer",[],[451,460,463,583],"breadcrumbs",[585,588,590,592],{"alt":586,"src":587},"Golden fried bitterballen on a plate with mustard, one bitten open to show the molten beef ragout inside","\u002Fimages\u002Frecipes\u002Fbitterballen\u002Fhero.jpg",{"alt":586,"src":589},"\u002Fimages\u002Frecipes\u002Fbitterballen\u002Fhero-16x9.jpg",{"alt":586,"src":591},"\u002Fimages\u002Frecipes\u002Fbitterballen\u002Fhero-4x3.jpg",{"alt":586,"src":593},"\u002Fimages\u002Frecipes\u002Fbitterballen\u002Fhero-1x1.jpg",[571,595,596,597,598,599,600],"dutch bar snack","croquette","beef ragout","deep fried","borrel","party food",{"slug":602,"title":603,"shortTitle":604,"nativeName":604,"countrySlug":539,"baseServings":432,"prepMinutes":605,"cookMinutes":606,"difficulty":542,"course":607,"diet":608,"mainIngredients":610,"images":611,"keywords":621,"publishedAt":563,"updatedAt":563,"authorSlug":564},"draadjesvlees","Draadjesvlees (Dutch Slow-Braised Shredded Beef)","Draadjesvlees",20,195,[544],[609],"gluten-free",[451,456,472,468],[612,615,617,619],{"alt":613,"src":614},"Dark braised beef pulled into threads in glossy sauce, served beside boiled potatoes and red cabbage","\u002Fimages\u002Frecipes\u002Fdraadjesvlees\u002Fhero.jpg",{"alt":613,"src":616},"\u002Fimages\u002Frecipes\u002Fdraadjesvlees\u002Fhero-16x9.jpg",{"alt":613,"src":618},"\u002Fimages\u002Frecipes\u002Fdraadjesvlees\u002Fhero-4x3.jpg",{"alt":613,"src":620},"\u002Fimages\u002Frecipes\u002Fdraadjesvlees\u002Fhero-1x1.jpg",[602,622,623,624,625,626],"dutch beef stew","slow braise","shredded beef","sweet and sour","kroket filling",{"slug":628,"title":629,"shortTitle":630,"nativeName":631,"countrySlug":539,"baseServings":632,"prepMinutes":540,"cookMinutes":633,"difficulty":542,"course":634,"diet":636,"mainIngredients":637,"images":642,"keywords":652,"publishedAt":563,"updatedAt":563,"authorSlug":564},"erwtensoep","Erwtensoep (Dutch Thick Split Pea Soup)","Erwtensoep","Erwtensoep \u002F snert",6,120,[635,544],"soup",[],[638,639,640,641],"peas","celeriac","leek","potato",[643,646,648,650],{"alt":644,"src":645},"Deep bowl of thick green split pea soup with slices of smoked sausage and rye bread alongside","\u002Fimages\u002Frecipes\u002Ferwtensoep\u002Fhero.jpg",{"alt":644,"src":647},"\u002Fimages\u002Frecipes\u002Ferwtensoep\u002Fhero-16x9.jpg",{"alt":644,"src":649},"\u002Fimages\u002Frecipes\u002Ferwtensoep\u002Fhero-4x3.jpg",{"alt":644,"src":651},"\u002Fimages\u002Frecipes\u002Ferwtensoep\u002Fhero-1x1.jpg",[628,653,654,655,656,657,658],"snert","split pea soup","dutch soup","rookworst","winter soup","make ahead",{"slug":536,"title":537,"shortTitle":538,"nativeName":538,"countrySlug":539,"baseServings":432,"prepMinutes":540,"cookMinutes":541,"difficulty":542,"course":660,"diet":661,"mainIngredients":662,"images":663,"keywords":668,"publishedAt":563,"updatedAt":563,"authorSlug":564},[544],[],[456,451,479,468],[664,665,666,667],{"alt":549,"src":550},{"alt":549,"src":552},{"alt":549,"src":554},{"alt":549,"src":556},[536,558,559,560,479,561,562],{"slug":670,"title":671,"shortTitle":672,"nativeName":673,"countrySlug":539,"region":674,"baseServings":432,"prepMinutes":605,"cookMinutes":675,"restMinutes":676,"difficulty":677,"course":678,"diet":680,"mainIngredients":682,"images":684,"keywords":694,"publishedAt":563,"updatedAt":563,"authorSlug":564},"haring-met-uitjes","Hollandse Nieuwe (Dutch Cured Herring with Raw Onion)","Hollandse Nieuwe","Hollandse Nieuwe haring met uitjes","North and South Holland",5,2880,"easy",[580,579,679],"street-food",[681],"pescatarian",[456,683,479],"cucumber",[685,688,690,692],{"alt":686,"src":687},"Silvery cured herring fillets on a paper tray with a heap of finely chopped raw onion and sliced pickle","\u002Fimages\u002Frecipes\u002Fharing-met-uitjes\u002Fhero.jpg",{"alt":686,"src":689},"\u002Fimages\u002Frecipes\u002Fharing-met-uitjes\u002Fhero-16x9.jpg",{"alt":686,"src":691},"\u002Fimages\u002Frecipes\u002Fharing-met-uitjes\u002Fhero-4x3.jpg",{"alt":686,"src":693},"\u002Fimages\u002Frecipes\u002Fharing-met-uitjes\u002Fhero-1x1.jpg",[695,696,697,698,699,700,701],"hollandse nieuwe","herring","raw onion","dutch street food","matjes","broodje haring","north sea",{"slug":703,"title":704,"shortTitle":705,"nativeName":706,"countrySlug":539,"region":707,"baseServings":432,"prepMinutes":540,"cookMinutes":575,"difficulty":677,"course":708,"diet":709,"mainIngredients":710,"images":713,"keywords":723,"publishedAt":563,"updatedAt":563,"authorSlug":564},"hutspot","Hutspot (Dutch Carrot, Onion and Potato Mash)","Hutspot","Hutspot met klapstuk","Leiden, South Holland",[544],[],[711,641,456,712],"carrot","beef-brisket",[714,717,719,721],{"alt":715,"src":716},"Orange carrot and potato mash on a plate with shredded braised beef and dark gravy","\u002Fimages\u002Frecipes\u002Fhutspot\u002Fhero.jpg",{"alt":715,"src":718},"\u002Fimages\u002Frecipes\u002Fhutspot\u002Fhero-16x9.jpg",{"alt":715,"src":720},"\u002Fimages\u002Frecipes\u002Fhutspot\u002Fhero-4x3.jpg",{"alt":715,"src":722},"\u002Fimages\u002Frecipes\u002Fhutspot\u002Fhero-1x1.jpg",[703,724,725,726,727,728,729],"carrot mash","leiden","klapstuk","braised brisket","dutch stamppot","winter dinner",{"slug":731,"title":732,"shortTitle":733,"nativeName":733,"countrySlug":539,"region":734,"baseServings":432,"prepMinutes":605,"cookMinutes":735,"restMinutes":735,"difficulty":677,"course":736,"diet":737,"mainIngredients":738,"images":742,"keywords":752,"publishedAt":563,"updatedAt":563,"authorSlug":564},"kapsalon","Kapsalon (Rotterdam Fries with Shawarma and Gouda)","Kapsalon","Rotterdam",30,[679,544],[],[641,739,740,741],"lamb","yogurt","garlic",[743,746,748,750],{"alt":744,"src":745},"Tray of fries topped with shawarma meat and melted Gouda, piled with shredded lettuce, tomato and garlic sauce","\u002Fimages\u002Frecipes\u002Fkapsalon\u002Fhero.jpg",{"alt":744,"src":747},"\u002Fimages\u002Frecipes\u002Fkapsalon\u002Fhero-16x9.jpg",{"alt":744,"src":749},"\u002Fimages\u002Frecipes\u002Fkapsalon\u002Fhero-4x3.jpg",{"alt":744,"src":751},"\u002Fimages\u002Frecipes\u002Fkapsalon\u002Fhero-1x1.jpg",[731,753,754,755,698,756,757],"rotterdam","shawarma fries","gouda","late night food","sambal",{"slug":759,"title":760,"shortTitle":761,"nativeName":761,"countrySlug":539,"baseServings":432,"prepMinutes":762,"cookMinutes":540,"restMinutes":735,"difficulty":677,"course":763,"diet":766,"mainIngredients":767,"images":772,"keywords":782,"publishedAt":563,"updatedAt":563,"authorSlug":564},"dutch-pannenkoeken","Pannenkoeken (Large Thin Dutch Pancakes)","Pannenkoeken",15,[764,544,765],"breakfast","dessert",[],[463,768,769,770,771],"eggs","milk","bacon","apple",[773,776,778,780],{"alt":774,"src":775},"Large thin Dutch pancake with bacon and caramelised apple rings cooked into it, dark syrup being poured 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